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Candied Potatoes
Place all the ingredients in the cooking bag; use a 96% vacuum. Cook in a Roner Sous Vide for 15 minutes at 72ºC. Leave to cool in the cooking bag. 
 
Glazed beet
Put the syrup and beet in a Gastrovac. Pressure-cook at 42ºC.

Then, gently reduce the pressure in the pan, remove the beets and peel and slice them. 

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Candied Potatoes
Place all the ingredients in the cooking bag; use a 96% vacuum. Cook in a Roner Sous Vide for 15 minutes at 72ºC. Leave to cool in the cooking bag. 
 
Glazed beet
Put the syrup and beet in a Gastrovac. Pressure-cook at 42ºC.

Then, gently reduce the pressure in the pan, remove the beets and peel and slice them. 

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Ingredients 4 persons
  • CANDIED POTATOES
  • 100 g sliced Huayro potatoes
  • 50 cl extra virgin olive oil
  • 5 g fine salt
  • 3 g white pepper
  • 20 cl dry white wine
  • 1 vacuum cooking bag
  • GLAZED BEET
  • Syrup: 1:1 water & brown sugar
  • 100 g small beet (carefully cleaned).
Recipes. The Cook & Chef Institute